Easy Gluten Free Pumpkin Cookies (with Cream Cheese Icing)
Published Oct 03, 2024 Updated Oct 08, 2026
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These perfectly soft, perfectly seasonal gluten free pumpkin cookies are everything you love about pumpkin season and more! Topped with a simple cream cheese icing, these cookies are both beautiful and delicious! The best dessert for any holiday table.
Table of Contents
Author’s Note
Why You’ll Love These Pumpkin Cookies
It’s pumpkin season and I just cannot help myself with all the pumpkin desserts! I know there are a lot of cookie recipes out there, but few gluten-free cookie recipes can achieve that delectably soft texture that regular all-purpose flour achieves… until now! I have tested this recipe so many times, and I really can say these are the BEST gluten-free pumpkin cookies you will ever make! The three things I worked on most were how flat to press the dough, that soft texture, and the pumpkin flavor.
And of course, a pumpkin cookie is just a cookie until it’s topped with cream cheese frosting. Then it’s basically like little mini cookie cakes! These are so darn good you will want them at every holiday gathering this season!
My pumpkin cookie dough has all the pumpkin flavor you pumpkin lovers (like me!) are after. Plus, most of these simple ingredients you probably already have on hand! You can customize this recipe to be dairy-free and low-sugar as well. Serve them with my iced pumpkin spice latte! Happy Baking!
Ingredient Notes
- gluten-free flour (with xanthan gum): I use King Arthur’s Measure for Measure gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour is another good option. Both have xanthan gum in them, which really helps with the structure.
- canned pumpkin puree: Not pumpkin pie filling! If you have some left in the can, use it in my gooey pumpkin brownies with cinnamon frosting!
- apple cider vinegar: Paired with the baking soda, it gives the cookies a little lift so they bake up soft, not dense.
- white sugar: Or organic cane sugar.
How to Make Gluten-Free Pumpkin Cookies
Step 1: Whisk together the dry ingredients until you can’t see any streaks of spice.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy using a hand mixer or stand mixer. With this much sugar, the mixture will look a little sandy, and that’s okay! Add in the egg, pumpkin puree, vanilla extract, and apple cider vinegar. Mix until fully combined and you can’t see any streaks of pumpkin.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft. The dough should be thick and soft enough to roll into balls. If it sticks to your hands, add one tablespoon of gluten-free flour at a time until you can roll it.
Step 4: Use a cookie scoop for small cookies or an ice cream scoop for large cookies (the recipe makes 18 large ones). Roll each scoop into a ball, place it on the baking sheet, and press it into a disc about ½ inch thick, like the photo. Gluten-free dough tends to hold its shape more than regular dough, so flattening helps the cookies spread more evenly and bake through properly.
Step 5: Bake the cookies until they are set and lightly golden around the edges. You’ll see the tops puff up and crack a little, and the centers should look dry, not shiny. All ovens are different! Mine baked in 12 to 14 minutes, but one reader baked hers for 18 minutes and said they were perfect. Start checking at 12 minutes and keep going until they look done. If you take them out too early, the centers can sink as they cool. Smaller cookies bake faster, so check those sooner.
Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, then frost. Give them about 30 minutes. If you frost them while they’re still warm, the icing will melt and slide right off.
Mac’s Pro Tip
How to Make Cream Cheese Frosting
Step 1: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy, with no lumps of cream cheese left.
Step 2: Gradually add in the powdered sugar, beating on low speed to avoid sugar clouds, until smooth and fluffy. Add the vanilla extract and mix until fully combined. The icing should be thick enough to hold its shape on a spatula, like the photo, so you can pipe it into swirls.
Step 3: Once the cookies have completely cooled, generously frost them with the cream cheese icing using a spatula or piping bag.
Recipe FAQs
This is a structure issue and it all depends on your binding agent! Because we’re not using all-purpose flour (in which gluten serves as the binder), you need to make sure to use a gluten-free flour blend that contains xanthan gum.
More Gluten-Free Cookie Recipes
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Easy Gluten Free Pumpkin Cookies (with Cream Cheese Icing)
Ingredients
Pumpkin Cookies
- 2 ½ cups + 2 tbsp gluten-free flour (with xanthan gum) I use King Arthur's Measure for Measure
- 1 large large egg
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup (1 stick) butter room temperature or sub vegan butter
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup brown sugar (see notes for low sugar option)
- ¾ cup sugar (see notes for low sugar option)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
Cream Cheese Icing
- 8 oz cream cheese (dairy-free or regular) I love Kite Hill
- 4 tbsp butter softened or sub vegan butter
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar (see notes for low sugar option)
Instructions
Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare dry ingredients: In a separate bowl, whisk together 2 ½ cups + 2 tbsp gluten-free flour (with xanthan gum), 1 tsp baking powder, 1 tsp baking soda, ¼ tsp salt, 2 tsp pumpkin pie spice, and ½ tsp cinnamon.
- Prepare wet ingredients: In a large mixing bowl, cream together ½ cup (1 stick) softened butter, ¾ cup brown sugar, and ¾ cup sugar until light and fluffy using a hand mixer or stand mixer. Add in 1 large egg, 1 cup pumpkin puree, 2 tsp vanilla extract, and 1 tsp apple cider vinegar. Mix until fully combined.
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the mixture is still too wet, add one tablespoon of gluten-free flour at a time until it’s no longer too sticky.
- Scoop the dough: Use a cookie scoop for small cookies or an ice cream scoop for large cookies. Scoop and roll in a ball and place onto the prepared baking sheet, spacing them about 2 inches apart. Press down until flat.
- Bake: Bake the cookies for 12-14 minutes, or until they are set and lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Icing
- Beat cream cheese and butter: In a large bowl, beat together 8 oz softened cream cheese and 4 tbsp softened butter until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add in 3 1/2 cups powdered sugar, beating on low speed to avoid sugar clouds, until smooth and fluffy. Add 1 tsp vanilla extract and mix until fully combined.
- Frost the cookies: Once the cookies have completely cooled, generously frost them with the cream cheese icing using a spatula or piping bag.
Notes
- Dough: It’s a good idea to roll the dough into a ball and gently flatten it before baking. Gluten-free dough tends to hold its shape more than regular dough, so flattening helps the cookies spread more evenly while baking and ensures they bake through properly.
- Bake Time: All ovens are different! Start checking at 12 minutes. One reader baked hers for 18 minutes and said they were perfect, so keep baking until the tops look set and the edges are lightly golden.
- Yield: This makes 18 large cookies with an ice cream scoop. A cookie scoop makes more, smaller cookies, and those bake faster.
- Low Sugar Option: Swap the sugar for granulated monk fruit, the brown sugar for brown monk fruit, and the powdered sugar for powdered monk fruit. It is a 1:1 swap if using the brand, Lakanto.
- Dairy-Free: Use dairy-free cream cheese and vegan butter. I like Kite Hill’s dairy-free cream cheese but feel free to use your favorite.
- Toppings: You can top these cookies with some chopped nuts or chocolate chips, or eat them as is. You can’t go wrong!
- Frosting: Add a touch of pure maple syrup to the cream cheese icing for a maple frosting twist.
- Freezer (optional): You can also freeze the cookies (with or without the icing). If freezing, layer the cookies between sheets of parchment paper in an airtight container. They can be frozen for up to 2-3 months. Thaw in the fridge overnight before enjoying.
- Fridge: Store the cookies in an airtight container in the refrigerator. They will last for about 4-5 days. Let the cookies sit at room temperature for a few minutes before serving to soften up the frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing! I even tweaked it a little bit and used coconut sugar and 1/2 cup less than called for and they still turned out great. You have to try this recipe! This is a new family favorite.
Happy to hear you enjoyed it.
The cookies turned out great! Loved the fall flavors!
I happened to like extra strong spices so I just added a little more nutmeg etc
to the dough and sprinkled a bit more on top after they were frosted but that’s just my preference. The recipie was very good as written!
This makes me so happy! I love hearing how everyone makes it their own.
Really are the best pumpkin cookies I’ve made. Brought them to a thanksgiving dinner for all my celiac friends and they were the first desserts to be gone. No one could tell they were even gf. Bravo on the recipe!! I baked the cookies for EXACTLY 18 minutes and they were perfect. I topped the icing off with a little cinnamon sprinkle after for an extra touch.
Thank you so much! This makes me so happy to hear. I love that the cookies were such a hit at your Thanksgiving dinner and that no one could even tell they were gluten-free. The extra sprinkle of cinnamon sounds like the perfect finishing touch!